Jed Kampe’s Block & Grinder, led by Chef Ben Philpott, has received countless accolades for the fine fare and creative menu and deservedly so. However, this restaurant between Myers Park and Cotswold is quickly becoming a hub for the drink enthusiast searching for a world-class cocktail. This issue, Block & Grinder shares a simple but delicious cocktail– The Queen’s Tonic. Which is both colorful and incorporates local barrel rested Cardinal Gin, with our readers.
INGREDIENTS:
1.5 oz. Cardinal Barrel Rested Gin
.75 oz. Hibiscus Tonic
Soda Water
1 lime wedge
METHOD:
Measure out each of the ingredients in a jigger and pour into a Collins glass. Fill remainder of glass with soda water. Do not stir. Garnish the glass with lime and serve.
For a bit more info, visit www.blockandgrinder.com.
